My mom, Helen, sent me this recipe that we recently made for a Sunday dinner. We tripled the recipe to serve six; otherwise, it makes just enough for two.
3 ounces uncooked fettuccine
1/2 cup 1% cottage cheese
3 tablespoons evaporated milk
1 tablespoon butter-flavored sprinkles (I used real butter)
1 garlic clove, minced
2 tablespoons grated Parmesan cheese
2 teaspoons minced fresh parsley
1/8 teaspoon coarsely ground pepper
3/4 cup cubed cooked chicken breast
2 tablespoons chopped sun-dried tomatoes (not packed in oil)
1 tablespoon sliced ripe olives
Cook fettuccine according to package directions. Meanwhile, in a small food processor, combine the cottage cheese, milk, butter sprinkles and garlic; cover and process until smooth.
Transfer to a microwave-safe bowl. Stir in the Parmesan cheese, parsley and pepper. Add the chicken, tomatoes and olives. Cover and microwave on high for 2-3 minutes or until heated through. Drain fettuccine; serve with chicken mixture. Yield 2 servings
3/4 cup pasta with 2/3 cup chicken mixture = 343 cal
3 comments:
That's a surprisingly low calorie count - of course the real test is stopping after one helping!
Looks yummy - thanks mom Helen!
I think I am going to make this tomorrow, I already have the cooked chicken!! YUMMO!!
anything pasta..i adore!
why i even had spaghetti this morning for breakfast!
maybe i will try out this recipe for mom and dad golden mrs. mac compliments of mom helen!...love terry
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